METHOD

Preheat oven to 160°C (325°F). Place the eggs and sugar in the bowl of an electric mixer and beat for 6 minutes, or until light and fluffy. Add the olive oil and lemon juice and beat to combine. Add the almond meal, baking powder and cinnamon and fold to combine.

Pour the mixture into a greased 22cm round springform tin lined with non-stick baking paper. Place the almonds on top and cook for 50 minutes, or until cooked when tested with a skewer. Set aside to cool slightly, before turning out onto a wire rack.

Place the honey, cinnamon and vanilla in a small saucepan over medium heat, bring to the boil and cook for 5 minutes or until thickened. Add the brandy and cook for 2 minutes, or until syrupy and reduced by half. Pour the syrup over the warm cake and serve. Serves 12.

Preheat oven to 160°C (325°F). Place the eggs and sugar in the bowl of an electric mixer and beat for 6 minutes, or until light and fluffy. Add the olive oil and lemon juice and beat to combine. Add the almond meal, baking powder and cinnamon and fold to combine.

Pour the mixture into a greased 22cm round springform tin lined with non-stick baking paper. Place the almonds on top and cook for 50 minutes, or until cooked when tested with a skewer. Set aside to cool slightly, before turning out onto a wire rack.

Place the honey, cinnamon and vanilla in a small saucepan over medium heat, bring to the boil and cook for 5 minutes or until thickened. Add the brandy and cook for 2 minutes, or until syrupy and reduced by half. Pour the syrup over the warm cake and serve. Serves 12.

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